Apple Ginger Chutney
Ingredients:
2 unit apple
1 unit red onion
1/2 cup apple cider vinegar
1/2 cup brown sugar
1/2 cup raisins
1 1/2 tablespoon ginger, fresh
1/2 unit chili, serrano
1/2 teaspoon mustard seeds
1/4 teaspoon salt
Instructions:
In a large saucepan combine the apples, the onion, the vinegar, the brown
sugar, the raisins, the ginger, the chili, the mustard, and the salt. Bring
the mixture to a boil, stirring, and cook it uncovered over moderate heat,
stirring occasionally, for 40 minutes, or until it is thickened.
Description:
Chutney goes wonderfully with local meat (like roasted chicken or turkey, beef, or pork), or with vegetarian Indian dishes, like lentil or vegetable stews and rice. We served this with pork chops and a side of sweet potatoes and kale. Any leftovers can be kept in the refrigerator for a couple of weeks or frozen for several months. We will probably eat the leftovers with some Indian food this week.
Notes: